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D'Amaretti Biscotti

Toasted almond and lemon zest biscotti for any occasion. Try these variations: Use 1/2 teaspoon of either vanilla or anise extract instead of the almond extract; substitute chopped filberts for almonds; toss in half a cup of mini semi-sweet chocolate chips.

Combine flour and baking powder; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon zest and almond extract. Stir in the flour mixture until smooth, then stir in the chopped almonds.

Divide dough in two. Shape each portion into a loaf about 30cm long and 5cm wide. Place loaves onto the cookie tray about 10cm apart, and flatten slightly. Beat egg white until foamy, and brush over tops of loaves.

Bake 20 to 25 minutes, or until light brown. Cool on baking tray for about an hour.

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Reviews and ratingsGlobal ratings:

(78)

Reviews in English (59)

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by SLJ6

36

The BEST biscotti ever....this was the third biscotti recipe I tried and by far the best!! I made a batch and brought them to work.....the girls loved them and asked for the recipe!! Easy and delicious, a definate keeper.
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27 Mar 2002
(Review from Allrecipes US | Canada)

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by AIRAMA

27

I thought I would come back again to rate. I have made these Biscotti since I first found this recipe. I just got done making a double batch. I didn't have any almonds so I sub dried cranberries, didn't have lemon so I used orange zest. These are the best and everyone whose tried them rave about this recipe. Thanks again Rosina.
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16 Jan 2005
(Review from Allrecipes US | Canada)

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by Amy TH

22

DELICIOUS!! Texture was good too. Extract can be replaced with fiore de sicilia (orange flower water and vanilla) for another traditional italian flavor. I made 2 batches one with anise and one with the orange flavor. Everyone was happy!
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27 Dec 2002
(Review from Allrecipes US | Canada)